Coconut Cream Dream Cake Recipe

Name: Coconut Cream Dream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 2 tablespoons shortening; 2 tablespoons butter, softened; 1 egg; 1 egg yolk; 3/4 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup 2% milk; 1/2 cup sugar; 4 teaspoons water; 2 teaspoons light corn syrup; 1 egg white; 1/4 teaspoon cream of tartar; 1/4 teaspoon vanilla extract; 1 cup cold 2% milk; 1/2 teaspoon coconut extract; 1/2 cup instant vanilla pudding mix; 6 tablespoons sweetened shredded coconut, divided

Servings: persons

3/4 cup sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 egg
1 egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup sugar
4 teaspoons water
2 teaspoons light corn syrup
1 egg white
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup cold 2% milk
1/2 teaspoon coconut extract
1/2 cup instant vanilla pudding mix
6 tablespoons sweetened shredded coconut, divided

1
In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
2
Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350u00b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
3
In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160u00b0, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
4
In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix.
5
Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup sugar, 2 tablespoons shortening, 2 tablespoons butter, softened, 1 egg, and more.

Yes, Coconut Cream Dream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Dream Cake

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